Locally sourced fruit, packed to order.
Fruit consists largely of water, it's 100% bad cholesterol free, has lots of fibre and stimulates the memory too!
Delicious red or green apples, locally sourced - available each
Eating apples can be eaten with the skin on – just wash thoroughly first.
Store them in a perforated bag in the fridge. For longer term storage you can wrap each one in newspaper and arrange in a single layer, folded side down, in a wooden box or wicker basket and keep them somewhere cool and dark. Check each one regularly to make sure they haven’t gone rotten – one rotten apple will spoil the whole lot.
Although it’s technically a fruit, the mild-flavoured avocado is also used as a vegetable.
Prepare them using a small, sharp knife. Run a blade all the way around the avocado, from top to bottom. Make sure you cut in till the blade meets the stone. Twist the two halves in opposite directions to separate them. To remove the stone, ease it out with a spoon or, using a firm, swift action, stick the length of a sharp knife into it and lever out. Avocado flesh discolours rapidly on exposure to the air: to prevent this, brush with lemon juice.
Avocados are best used raw, not cooked. Halve, stone and serve with olive oil and and balsamic vinegar or vinaigrette, or fill the hollow with prawn cocktail. Mash with tomatoes, garlic and chillies to make the classic Mexican dip, guacamole; or slice thinly with tomato and mozzarella drizzled with olive oil to make an Italian tricolore salad.
Price is per kg
All bananas are extremely nutritious; rich in potassium, riboflavin, niacin and fibre, and the rapid energy boost given by their high sugar levels means that they’re a great snack.
Store them In a fruit bowl. Putting bananas in the fridge will make the skins go black and everything else in the fridge smell of banana.
Mashed they can be used to make banana bread or served with single cream and sugar. Pureed for smoothies.
You could also bake them for 20 minutes in foil with the juice of half a lemon, a little butter, a couple of tablespoons of muscovado sugar and a splash of rum or cognac.
Barbecue them for 10 minutes (make a small slit in the skin first) then split open and served with cream.
Peeled, halved bananas brushed with lemon juice, sprinkled with sugar and grilled until soft go very well when served with gammon or fish.
Price is per 125g punnet.
Blueberries are a nutrient-packed berry that imparts lots of juice when cooked and ideal for cakes, cheesecake and sauces.
Locally produced Bramley cooking apples.
Professional chefs and home cooks alike have long recognised that Bramleys are the best apple for cooking.
In all foods, flavour is mostly determined by the level of sweetness and sharpness. In apples this is characterised by the balance between sugar and malic acid.
Dessert apples, or ‘eating apples’, have lower levels of acid and higher sugar content, giving them the sweet flavour that makes them delicious to eat – but also means they tend to lose their ‘appley’ flavour when cooked.
Bramley apples, however, are unique because they contain a higher acid content and lower sugar levels to produce a stronger, tangier tasting apple whose flavour is retained when cooked.
The smallest and sweetest variety of the tangerine clementines are sweet and tangy, contain no seeds and are recognisable by their loose, baggy bright orange skin.
We've created a box of delicious locally sourced fresh fruits. This box contains –
4 x red apples
1 x 1kg bananas
1 x punnet of strawberries
4 x pears
1 x honeydew melon
4 x kiwi fruit
4 x navel oranges
1 x 300g red grapes
Red or White Seedless grapes – approximate weight 500g
Grapes store for a couple of weeks lightly wrapped in the fridge.
Some grapes don’t peel easily, in which case cover a small quantity of grapes with boiling water, wait for a couple of minutes, then drain and peel. To seed, halve and pick the seeds out with a teaspoon or the point of a knife. In theory, the seeds can be removed with the loop of a hair pin. Add raw grapes to sweet and savoury salads, as well as tart and pavlova toppings, or serve on their own with a fine cheese.
Grapes are delicious cooked, for example, in Sole Véronique, or in a breadcrumb stuffing for chicken. Extract grape juice for a jelly or sorbet by lightly cooking the grapes until their skin pops and they start to release lots of juice. Strain and season with lime juice.
Price is Each
Peel off the skin with a knife or vegetable peeler, then chop or slice. Alternatively, to eat it as a snack, cut in half and scoop out the flesh with a teaspoon.
If ripe, keep in the fridge – they’ll last around at week. If under-ripe, keep at room temperature.
Try kiwi fruit sliced and used in puddings such as pavlova; blended in a smoothie; used as a rub or in a marinade for meat or squid.
Price is each
A very sharp, acidic citrus fruit with a shiny yellow skin and bitter but zingy flavour. Lemons are rich in vitamin C but have a low sugar content. They’re available year round and used in both sweet and savoury dishes. The aromatic zest or outer rind and juice can be used in marinades, drinks such as lemonade, and a wide variety of desserts.
The juice is a good accompaniment to fish and can also be used in place of vinegar as a salad dressing. The zest is often incorporated into stuffings for meat. Whole preserved lemons can be used to flavour stews; they are a common addition to Moroccan dishes.
Price is Each
To extract the maximum amount of juice, make sure the limes are at room temperature, and firmly roll them back and forth under your palm a couple of times – that helps to break down some of the flesh’s fibres. Alternatively, microwave them for around 30 seconds, depending on the size of the lime – warming them up also helps them give up more juice.
Store them in a perforated bag in the fridge (for a couple of weeks); in a fruit bowl (for around a week). Once cut, wrap in clingfilm and keep in the fridge for up to four days.
Use them to make Key lime pie; salsas and curries; marinades for raw fish; add a wedge to a classic gin and tonic or use to make cocktails such as a margarita, caipirinha or mojito.
Thin-skinned mangoes are best for eating raw or, when unripe, using in chutneys. Thick-skinned mangoes are better for salsas and puddings.
Try them mixed into a pavlova topping or chopped into fruit salads. If not fully ripe, it’s worth letting them ripen on your windowsill to maximise their flavour.
They’re ripe when they gently give at their stem end. Colour isn’t a reliable indication of ripeness because some varieties remain green even when ripe. Mangoes should be kept at room temperature, rather than chilled, to maximise their flavour.
Melons have a very high water content and fragile flesh. They are best eaten raw and treated very simply. Ripe melons shouldn’t need any extra sweetening but use lemon or lime juice to bring out their sweetness if necessary. Mint, ginger, pear, cucumber, cured ham, strawberries and raspberries each taste good with melon. They also make good sorbet and ice cream.
To prepare melons, cut them in half and remove their seeds. If wished, strain the extra juice from the seeds. Rinse the seeds, dry and lightly roast as a salty snack. Their peel can be sliced off, along with a thin layer of hard flesh, leaving the sweet flesh.
Price is Each
To juice oranges, halve and use a lemon squeezer. For zesting, the best oranges to use are unwaxed or organic. If you can’t find either, scrub the skin well, then use a grater or zester, being careful not to grate down to the pith, which is bitter.
To pare and cut into segments, cut a little from the top and bottom of the orange and then, using a small, sharp knife, cut off the peel in a circular motion (as you would peel an apple), avoiding the flesh.
Alternatively, sit it on a board and cut in downward strokes, following the curve of the orange, working your way round until all the peel is removed. Then, holding the orange over a bowl to catch the juice, cut free each segment by slicing between the membranes to release it from the central core of pith.
Oranges keep for two weeks maximum, either at room temperature or in the fridge.
Add segments to salads or a jug of Pimms or sangria. Use the zest and juice for baking, sauces or marinades or use when cooking game, chicken or fish.
Price is each
Fresh peaches are second to none, and are perfect eaten as they are (with the obligatory peach juices running down faces and arms!), though extra decadence can be added with lashings of freshly whipped cream or a drizzle of honey to enhance their sweetness.
Caramelising the flesh on a hot griddle will add an extra dimension, and poaching the fruit in wine is also a worthy way of serving it. Purée the fruit and use in a classic Italian Bellini recipe for a summery cocktail, or chill into an icy sorbet. Tarts, pies and crumbles will all put peaches to good use.
Price is Each
Their skin is edible, but they can be peeled a number of ways. If you want to keep them whole, leave the stem on, then use a vegetable peeler to peel down along their length. If you want to cut into chunks, slice into quarters, cut out the core, then peel with a sharp knife.
To stuff a pear before cooking it, you should leave the skin on; just cut in half lengthways, then scoop out the core with a teaspoon.
Finally, if you’re not going to eat cut pears straight away, brush the cut sides with lemon juice or acidulated water to prevent them going brown.
If you buy underripe pears, keep them in a fairly cool place until they are ready to eat. They can then be stored in the fridge, but should be eaten as soon as possible.
When cooking with pears, choose slightly underripe ones, as they’ll keep their shape better.
Poach whole (15-25 minutes); quarter and roast (20-25 minutes); cut into wedges and grill or pan fry (4-5 minutes). Serve with a cheese board; add to blue cheese salads; use in baking; make into chutney.
Pineapple - Each
To minimise waste, cut off the skin, then cut v-shaped diagonal ‘trenches’ from all around the pineapple to remove its ‘eyes’.
Pineapple flesh is eaten raw in salsas, desserts and sweet or savoury salads. Pineapple juice or purée is also good in exotic fruit drinks such as smoothies, especially those made with coconut water. It is also excellent cooked, especially griddled, fried or baked in cakes. Rum, cherry or orange liqueurs taste good with pineapple, as do citrus fruit and spices, including fresh chilli.
Raw pineapple juice will prevent gelatine from setting as it contains bromelain, an enzyme that breaks down protein. If you want to make pineapple jelly, you must cook the pineapple first.
The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet, some slightly more tart. All plums however have certain characteristics in common, with smooth, richly coloured skins and a hard central stone.
Plums vary in hue from deep purple to red, yellow and green. The cloudy bloom on their skin is natural and isn't an indication of poor quality. All sweet dessert plums can be used for cooking, too.
The pomegranate is a round fruit about the size of a large orange with thick leathery skin that encases juicy, pale-pink or deep-crimson pulpy seeds, held in place by a bitter-tasting, creamy-yellow membrane.
Pomegranates themselves can vary in colour from deep red to yellow flushed with pink.
The best way to prepare them is to bring the fresh raspberries up to room temperature before eating to maximise their flavour.
Puréed, sieved and sweetened raw raspberries make a good summer sauce to go with ice cream and grilled fruit. The fruit also goes very well with cream and nuts.
Raspberries collapse easily when cooked, so mix with other fruit such as summer berries, rhubarb, peaches, or apples to maintain the texture of the dish.
Preserve raspberries in vinegar, cordials, jams and jellies (add redcurrants to aid setting in jams and jellies).
Price is each
Satsumas are small, slightly flattened, bright-orange citrus fruit, with seedless, sweet, easy to separate segments.
Strawberries are an excellent source of vitamins C and K as well as providing a good dose of fibre, folic acid, manganese and potassium. They also contain significant amounts of phytonutrients and flavanoids which makes strawberries bright red. They have been used throughout history in a medicinal context to help with digestive ailments, teeth whitening and skin irritations. Their fibre and fructose content may help regulate blood sugar levels by slowing digestion and the fibre is thought to have a satiating effect. Leaves can be eaten raw, cooked or used to make tea.
The vibrant red colour of strawberries is due to large amounts of anthocyanidin, which also means they contain powerful antioxidants and are thought to protect against inflammation, cancer and heart disease.